Corrected Lemon Curd recipe from FRESH

The recipe for Lemon Curd in last Wednesday’s food section was missing the measurements for two ingredients due to incorrect information supplied to the newspaper.

Here’s the corrected version of the recipe from FRESH magazine, published by Darigold. Free copies of the magazine and travel mugs will be given out to Yoke’s customers who buy three dairy products today through June 5. Customers simply show the receipt for three dairy products of any brand at the customer service desk while supplies last.

Lemon Curd

3 eggs

1 cup sugar

1/3 cup fresh lemon juice

1/4 cup butter, melted

1 tablespoon grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. Immediately cover the lemon curd with plastic wrap to prevent a skin from forming and refrigerate. The lemon curd will continue to thicken as it cools. It will keep in the refrigerator for about a week.

Note: To make the lemon curd lighter in texture and flavor, fold in a little whipped heavy cream once the curd has been thoroughly chilled.

Yield: About 1 cup